Pheasant with champagne cabbage ii (stock)
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Pheasant with champagne cabbage ii (stock)
  Stock    Pheasant    Cabbage    Game    New York  
Last updated 6/12/2012 12:56:45 AM. Recipe ID 19069. Report a problem with this recipe.
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      Title: Pheasant with champagne cabbage ii (stock)
 Categories: Stock, Game, Masterchefs, New york, V79
      Yield: 2 Quarts
 
      2    Bones, and carcasses of
           -- 2 pheasants (@ 2 1/2
           -- pounds each when whole)
      3 tb Oil, vegetable
      1 md Onion, sliced
      1 lg Carrot, peeled, trimmed,
           -- sliced
      1 lg Celery, stalk, trimmed,
           -- sliced
      3 lg Shallots, sliced
      2 md Tomatoes, ripe, coarsely
           -- chopped
      4 ea Bay leaves
      4 ea Berry, Juniper, crushed
     20 ea Peppercorns
  2 1/2 c  Wine, red, dry
      1 c  Water or more
 
  For Pheasant Stock: ===================
  
       Preheat oven to 450 F.
  
       Pour the vegetable oil into a roasting pan with the bones and
  carcasses of the two deboned pheasants.  Roast until well browned,
  stirring occasionally, for about 30 minutes.
  
       Add remaining stock ingredients except the wine and continue to
  roast for 10 more minutes.
  
       Transfer solids to a stockpot, discarding any fat.
  
       Place the roasting pan over high heat and add wine.  Scrape away
  all browned bits and boil, stirring, until wine is nearly evaporated.
  
       Add 1 cup of water, and add this liquid to the stockpot.
  
       Add cold water to cover, bring slowly to a boil, and skim well.
  
       Lower heat, and simmer uncovered, 3 to 4 hours.
  
       Strain the mixture, pressing down on solids to extract all of the
  liquid; discard solids.  Cool to room temperature and refrigerate.
  
       When chilled, lift off any solidified fat from the surface and
  discard.
  
       Go on to the next recipe to prepare the Stuffing.
  




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Recipe ID 19069 (Apr 03, 2005)

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